Friday, March 29, 2013

{soups-salads-and-salad-dressings} Creamed Asparagus Soup Recipe

 

Creamed Asparagus Soup Recipe



It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. —Veva Hepler, Walla Walla, Washington

This recipe is:

Contest Winning

Quick






    Prep/Total Time: 30 min.
    Yield: 8 Servings


Ingredients

    1/2 cup chopped onion
    1 tablespoon vegetable oil
    2 cans (14-1/2 ounces each) chicken broth
    2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
    1/4 teaspoon dried tarragon
    1/4 cup butter, cubed
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    3 cups half-and-half cream
    1-1/2 teaspoons lemon juice
    Shredded Swiss cheese


Directions

    In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
    In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
    In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 224 calories, 17 g fat (10 g saturated fat), 60 mg cholesterol, 462 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.


Originally published as Cream of Asparagus Soup in Taste of Home April/May 1997, p29





             Beth Layman  :)


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